I have long held a love affair with jam . . . it is something which I have loved for all of my life, and I am not fussy about which jam it is either, totally loving all sorts of jam . . . although if I had to pick a favourite it would be Raspberry . . . wait . . . Strawberry . . . NO . . . Black Currant . . . umm . . . Cherry . . . BLUEBERRY!
Oh heck, I couldn't pick a favourite if I tried! I love them all.
I especially love desserts which incorporate jam. Jam is something which I always have a lot of on hand . . . so it just makes sense that I would love to bake desserts which use it. Coz . . . I LOVE JAM!!
Ahem . . . sorry about that! Todd loves jam too.
When I was a girl my mother used to make the most heavenly Dessert Squares every Christmas, called Feather Squares. A delicious sponge cake, topped with raspberry jam, meringue and coconut. She never baked them any other time of year and my goodness but we did love them so. I think they were our absolutely favourite Christmas Treat . . . along with her date slices, war cake, fruit cake . . . ahem . . . well, ok, we loved them all!
This delicious pudding is very reminiscent of my mother's feather squares. The jam is on the bottom though in this dessert, and the sponge is baked over top and is stogged full of coconut. There is no meringue. It is simple and easy, and ohhhhhhhhhhhhh sooooooooooooo scrumdiddlyumpously good!!
We loved it. We ate far more of it than we should have . . . we enjoyed every single mouthful. We will eat more tomorrow. ☺ ♥♥♥ (yay!!)
Adapted from a recipe in Rachel Allen's newest book, Easy Meals. (I love Rachel Allen's recipes! Those Irish sure can cook!)
*Raspberry Coconut Pudding*
Serves 6 to 8
Printable Recipe
A delicious pudding with raspberry jam on the bottom covered with a moist coco-nutty cake! Scrummy!
4 TBS raspberry jam
9 ounces plain flour (2 1/2 cups)
3 tsp baking powder
12 ounces caster sugar (1 3/4 cups)
3 1/2 ounces dessicated coconut (1 1/3 cups)
3 large free range eggs, beaten
12 fluid ounces milk (1 1/2 cups)
1 tsp vanilla
5 ounces butter, melted (2/3 cup)
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready one 3 1/2 pint pie dish, or 4 individual pie dishes. Spoon the jam into bottom of the pie dish and spread it out evenly. (Or spoon 1 TBS into the bottom of each of the four dishes and spread it out evenly)
Whisk the flour, baking powder, sugar and coconut together in a bowl. Beat together the eggs, milk, vanilla and melted butter. Pour the liquid mixture into the dry mixture and beat them together just until well mixed. Pour this batter over top of the jam, either pouring the whole amount over the jam in the large pie dish, or dividing it equally amongst the smaller ones.
If making smaller ones, place them onto a baking tray and pop it into the oven. Alternately pop the large pie dish into the oven. Bake for 40 to 50 minutes, until the top is golden brown and the centre springs back when lightly touched. Remove from the oven and allow to cool to warm before serving. Delicious!
Over in The Cottage today, a delicious Roasted Tomato Sauce.
Serves 6 to 8
Printable Recipe
A delicious pudding with raspberry jam on the bottom covered with a moist coco-nutty cake! Scrummy!
4 TBS raspberry jam
9 ounces plain flour (2 1/2 cups)
3 tsp baking powder
12 ounces caster sugar (1 3/4 cups)
3 1/2 ounces dessicated coconut (1 1/3 cups)
3 large free range eggs, beaten
12 fluid ounces milk (1 1/2 cups)
1 tsp vanilla
5 ounces butter, melted (2/3 cup)
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready one 3 1/2 pint pie dish, or 4 individual pie dishes. Spoon the jam into bottom of the pie dish and spread it out evenly. (Or spoon 1 TBS into the bottom of each of the four dishes and spread it out evenly)
Whisk the flour, baking powder, sugar and coconut together in a bowl. Beat together the eggs, milk, vanilla and melted butter. Pour the liquid mixture into the dry mixture and beat them together just until well mixed. Pour this batter over top of the jam, either pouring the whole amount over the jam in the large pie dish, or dividing it equally amongst the smaller ones.
If making smaller ones, place them onto a baking tray and pop it into the oven. Alternately pop the large pie dish into the oven. Bake for 40 to 50 minutes, until the top is golden brown and the centre springs back when lightly touched. Remove from the oven and allow to cool to warm before serving. Delicious!
Over in The Cottage today, a delicious Roasted Tomato Sauce.
What a comforting looking pudding, Marie.
ReplyDeleteI had totally forgotten about jam pudding. A real blast from my past ;0)
ReplyDeletePretty sure I'll be using this recipe this week!
ReplyDeleteThanks~
Both look wonderful Marie..Thank you~
ReplyDeleteI am so imperfect:)
This really takes me back to school days and the puddings we had there. I still dream about those puddings!
ReplyDeletea lady asked me this week about English Summer Pudding - I gave her your blog! She was very excited!
ReplyDeleteA WONDERFUL light looking pudding and with jam too ~ has my name all over it! Love puddings like that!
ReplyDeleteKaren
I am going to give this a shot this week Marie now the colder weathe is here .I love Jan sponge pudds Mmmm ,Take Care God Bless Kath Thankyou for sharing this.xx
ReplyDeleteHi Marie,
ReplyDeleteI found your blog online looking to see if anyone had tried this recipe. I tried it today and the top 1cm was beautiful, the rest underneath was like stewed apples. A disaster! I cant work out what went wrong. It looked perfect when it came out of the oven. Any suggestions?
Just cooked this - it was really quick and easy to make.
ReplyDeleteI cooked it for 45 mins at 180 degrees, it was really good except that it was a bit runny and not quite cooked in the center, although the outsides were well and truly cooked. Next time i might try cooking it at 160 degrees for 50 mins and see if that helps. Delicious!
Like some others who've commented on this pudding, mine didn't cook right through either. That which was cooked was delicious. Might try the suggestion of another commentator to cook the pudding for a little longer, at a slightly lower temperature.
ReplyDeleteHi Unknown, I am not sure why a few of you have had this problem. As you can see mine cooked perfectly, but then I did cook it in individual serving dishes instead of a large dish. I think the suggestion of a slightly lower temperature and longer time might be a good one. Let me know if it works! Thanks! xoxo
ReplyDelete